You’ll find someone selling elote, the Mexican name for corn on the cob, on nearly every city street corner in Mexico. The corn is traditionally boiled and served either on a stick (to be eaten like an ice cream) or in cups, the kernels having been cut off the cob.
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more—it’s very much a traditional Mexican food.
Quesadillas is another popular food from Mexico that you should definitely try. It’s available as street food and in many restaurants.
These tacos al pastor are 100 percent worth the somewhat daunting process...And the pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome.
A little bit of the black bean liquid brings the chunky mash together. The mash also helps to hold all the filling in place.
Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.
Cilantro seems to be the quintessential herb of Mexican cooking. With its vibrant green color and its fresh taste, cilantro is used in everything from guacamoles to salads.
When it comes to using fats in recipes, you won't find butter in classic Mexican cuisine. Today, most cooks will use vegetable oil, but the more traditional fat to cook with is lard.
Pinto beans are a classic and a necessity in New Mexican cooking. There are festivals and bean-picking parties in the state, because they appreciate the sustenance and versatility that beans offer.